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    Home » Recipes » Mexican » Easy Turkey Mole

    Easy Turkey Mole

    Last Updated November 9, 2022. Originally Posted November 26, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Turkey Mole is the best way to use up leftovers from Thanksgiving dinner. This rich and decadent sauce when mixed with turkey is transformed into something simply amazing.
    Jump to Recipe Print Recipe
    A picture of turkey mole in a skillet with a wooden spoon.
    Turkey mole served on a blue plate.

    Turkey mole is the easiest and tastiest way to use up leftovers from Thanksgiving dinner. 

    Talk about a great makeover recipe!

    Even if you went the non-traditional route and made something like pavo pibil, add it to this sauce.

    You won’t regret it. So yummy! Plus, it’s incredibly easy to make. 

    Ingredients

    The ingredients necessary to make turkey mole labeled and on a wooden surface.

    Substitutions:

    • Swap out turkey for cooked chicken. 
    • Chicken bouillon is a very common ingredient in many Mexican households, but you can swap it out for salt. 
    • Small Dona Maria jar, or use half of a normal size jar. 
    • Instead of water, you can use chicken broth or vegetable broth. 
    A collage showing how to make the mole sauce in a skillet.
    • Add mole paste, water, and chicken bouillon to a large skillet. 
    • Stir until the paste dissolves. 

    My grandmother’s mole recipe is very easy to make. 

    However, most Mexican mole recipes involve a lot of ingredients. 

    Using already bought mole paste is the best way to go especially if you’re making this after Thanksgiving and don’t feel like cooking. 

    A collage showing how to add the turkey to the mole sauce.
    • Add the Mexican chocolate tablet.  
    • Occasionally stir until it dissolves. 
    • Then, add the turkey and mix to combine. 

    The sauce should be thick and smooth before adding the turkey. 

    You can use any part of the turkey – legs, thighs, breasts, etc. 

    Be sure to go through the turkey and remove any bones and skin. 

    A picture of turkey mole in a skillet with a wooden spoon.
    • Reduce heat. 
    • Bring to a low simmer. 
    • It’s ready when the turkey is heated fully through. 

    Frequently Asked Questions

    What does mole poblano taste like?

    Mole Poblano is mild and only slightly spicy. It’s rich and usually cooked with chicken, or in this case, turkey. Mole poblano does NOT taste like chocolate. You’ll only get a hint of chocolate flavor. 

    Is it common to eat mole in Mexico?

    Mole comes from the Nahuatl word “molli” which translated means “sauce.” It is a celebratory dish that is reserved for baptisms, birthdays, Christmas, etc. It’s a labor of love recipe to be shared on special occasions. 

    Does Mexican mole have chocolate?

    There are different types of moles and most of them do not include chocolate. All mole pastes, however, consist of dried chiles and spices. Chocolate is added to some moles as in the most common type, Mole Poblano. 

    Turkey Mole served next to white rice on a blue plate.

    Sides

    Arroz Blanco

    Arroz Mexicano

    Corn Tortillas

    This easy Turkey Mole recipe will wow your family and guests. Loaded with flavor and involves minimal prep. 

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    Did you make this recipe? Please rate the recipe below!

    A picture of turkey mole in a skillet with a wooden spoon.

    Easy Turkey Mole

    Turkey Mole is the best way to use up leftovers from Thanksgiving dinner. This rich and decadent sauce when mixed with turkey is transformed into something simply amazing.
    5 from 3 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 2 minutes
    Cook Time: 13 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 72kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 Dona Maria Mole Paste Jar small
    • 2 cups water
    • 1 tsp chicken bouillon
    • 1 tablet Mexican chocolate
    • 2 cups cooked turkey shredded

    Instructions

    • In a large skillet, add the mole paste, water, and bouillon.
    • Stir occasionally until the paste dissolves.
    • About 5 minutes.
    • Add the Mexican chocolate.
    • Stir occasionally until the chocolate dissolves.
    • About 3 minutes.
    • Add the turkey.
    • Cook for 5 minutes, or until the turkey is heated through.

    Video

    Notes

    Substitutions:
    • Swap out turkey for cooked chicken.
    • Chicken bouillon is a very common ingredient in many Mexican households, but you can swap it out for salt.
    • Small Dona Maria jar, or use half of a normal size jar.
    • Instead of water, you can use chicken broth or vegetable broth.

    Nutrition

    Calories: 72kcal | Carbohydrates: 1g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 71mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Calcium: 9mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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